Effect Of Egg White Protein-pectin Electrostatic Interactions In A High Sugar Content System On Foaming And Foam Rheological Properties

dc.creatorSadahira
dc.creatorMitie S.; Rodrigues
dc.creatorMaria I.; Akhtar
dc.creatorMahmood; Murray
dc.creatorBrent S.; Netto
dc.creatorFlavia M.
dc.date2016
dc.datejul
dc.date2017-11-13T13:55:42Z
dc.date2017-11-13T13:55:42Z
dc.date.accessioned2018-03-29T06:09:10Z
dc.date.available2018-03-29T06:09:10Z
dc.identifierFood Hydrocolloids. Elsevier Sci Ltd , v. 58, p. 1 - 10, 2016.
dc.identifier0268-005X
dc.identifier1873-7137
dc.identifierWOS:000373168200001
dc.identifier10.1016/j.foodhyd.2016.02.007
dc.identifierhttp://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S0268005X16300376?via%3Dihub
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/329711
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1366736
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThe aim of this study was to evaluate the effect of electrostatic interaction between egg white protein (EW) and pectin in a high sugar content system (80 wt% total solid) on the foaming properties (density, overrun and stability) and foam rheological properties. A central composite rotatable design was carried out to study the effects of biopolymer concentration (1.40-5.60%, w/w) and EW:pectin ratio (7:1-63:1) on the apparent viscosity before whipping, foaming capacity (density and overrun) and foam rheological properties (storage modulus G', loss modulus G '' and phase angle d) of sugar/EW/pectin mixtures at pH 3.0. The apparent viscosity increased as biopolymer concentration increased while EW:pectin ratio had no significant effect (p>0.10) on this response. At 7:1 EW:pectin ratio, the mixture presented low foaming capacity, resulting in foam with less solid character and low stability, possibly due to the pectin excess in the system. At 49:1 EW:pectin ratio, the mixture showed higher foaming capacity and foam elasticity. The formation of soluble complexes between EW and pectin possibly increased the continuous phase viscosity and enhanced the foam stability by slowing liquid drainage. (C) 2016 Elsevier Ltd. All rights reserved.
dc.description58
dc.description1
dc.description10
dc.descriptionFAPESP [FAPESP 2011/50067/9]
dc.descriptionEMBRAPA
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageEnglish
dc.publisherElsevier Sci LTD
dc.publisherOxford
dc.relationFood Hydrocolloids
dc.rightsfechado
dc.sourceWOS
dc.subjectSucrose
dc.subjectGlucose Syrup
dc.subjectInvert Sugar
dc.subjectElectrostatic Complexes
dc.subjectRheology
dc.titleEffect Of Egg White Protein-pectin Electrostatic Interactions In A High Sugar Content System On Foaming And Foam Rheological Properties
dc.typeArtículos de revistas


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